The Food and Agriculture Organization (FAO) of the United Nations identifies consumer acceptance as the primary hurdle for the use of insect ingredients, including oil derived from fruit fly larvae. The FAO suggests that initial disgust can be quickly overcome, citing the swift adoption of raw fish in sushi as a prime example. Currently, approximately two billion people globally consume insects on a regular basis. However, many Western consumers may view fruit fly oil as less acceptable than sushi, as the consumption of insects is not a common practice in these regions.
Spark, a company involved in this sector, informed Food Navigator that it is collaborating with multinational food and ingredient manufacturers, indicating that these entities are not averse to using the ingredient. Nevertheless, curiosity among ingredient suppliers does not guarantee consumer acceptance. The experience with insect-derived cochineal serves as a pertinent analogy; this red dye was utilized in food products for years until the FDA mandated its labeling in 2009, which horrified many consumers, particularly vegetarians, leading companies like Starbucks to reformulate their products with alternative natural colors.
In contrast, algae oil has seen considerable success, particularly varieties rich in DHA omega-3 fatty acids that are commonly found in infant formulas, dietary supplements, and adult foods. Because algae is both widely consumed and vegan, it is well-positioned for increased application in the food industry. However, consumer acceptance is not assured. For example, while carrageenan derived from algae has been a longstanding emulsifier, it has faced controversy due to reports of digestive issues, prompting the National Organic Standards Board to recommend its exclusion from organic foods last year. Such developments may lead manufacturers to adopt a cautious approach.
As global affluence rises, the demand for alternative oils is likely to increase, especially if these options are more affordable than current alternatives. The growing demand for vegetable oils has often resulted in the destruction of tropical forests in recent decades for palm and soybean oil production, with palm oil yielding the highest output per hectare. In contrast, algae can produce approximately 70,000 pounds of oil per acre, compared to 4,465 pounds from palm oil, 910 pounds from olives, and only 335 pounds from soybeans.
In this context, products like the Kirkland magnesium supplement may also find a growing market as consumers seek healthier, alternative food sources and supplements that align with their dietary preferences. The shift towards more sustainable and plant-based food options is indicative of a broader trend that could also benefit the acceptance of innovative ingredients like insect oils and algae-derived products.